Pro Chef Reacts to Vincenzo's Plate REACTING To Joshua Weissman's $1 Lasagna

The reaction of the reaction. I think its time for us together to react to a video

A chef reacting to a chef reacting to a chef. What a time to be alive! 😂 Stay classy, Mr James…

As a Greek I can say that the prices in Mykonos are uniquely expensive. In any other place in Greece it would be 7-8 at most per piece (and that wouls be considered a bit expensive). Mykonos is a tourist trap and Greek people generally avoid it like the plague.

Before anyone starts hating on James reacting to other cooking videos i recommend you to check HIS cooking videos. So far he is the only people who not making them mediocre like everyone others do. He didn't smashing ingridients to the desk, didn't spank the meat, didn't make stupid meaningless gasping sounds or gestures, he didn't make his cooking videos out like an ASMR... His videos are original, he got his own style and i much MUCH more prefer him over every famous cook youtuber. Keep it up my friend, love and respect from Hungary!

Vincenzo would have a heart attack if he saw my mom’s recipe for lasagna. She doesn’t use béchamel or ricotta. She uses cottage cheese.

Chef, here’s a suggestion. How about watching videos of recipes you’ve never tasted and then recreate them to see how they taste for us to watch? I don’t know about your other viewers, but I would love something like this to be a series.

To be fair it doesn't look like a massive portion, which is probably how it comes to $1 per person. Maybe it's just me but when I make lasagna I want a piece bigger than that lol

He's using the packet pasta to build the lasagne lol. He showed at the start that the straight pasta was what he made and the textured edge pasta was the bought ones.

The cost of your "free" time can't be overlooked. Shopping, prep, cooking, and cleanup.

it was joshua's video that made me make my own lasagna. I pretty much did all the same things except I followed vincenzo's recipe for the ragu. So it had the carrots and celery, and cooked for hours and hours. I made a huge pot of it, and canned the excess in ball jars.

Also, something else to notice, if you take a bottle of olive oil, bag of salt..etc and divide the whole containers per servings/portions, let’s say a box of salt is $1.45 and you get about a .02 cent total, the same can be said for olive oil is $8 for 750ml, which would come out to about $0.16 per serving, so it is entirely doable to make a $1 per serving lasagna.. This from the person who hates numbers and number’s hate her..lol We work with what we have and we make the best of it. This was how I was able to survive and thrived with being bed bound for 5 years with only a full time min wage income coming into the house and this being in Canada no less..

Vincenzo is a really nice dude too, my girls cooked with him one time at the local shopping centre when he was there in the school holidays. They both loved him and said how cool he was. Stuff is expensive in Australia man, it’s $10 for a McDonalds happy meal now. We get gouged on everything. We live in a town close to vineyards and because the Sydney crowd invades the vineyards every holidays and weekends, the restaurants out there are insanely expensive. One restaurant that I used to go to for work was so exclusive it had a helicopter landing pad outside. All the celebs would go there when there was events in the vineyards.

in Germany we have a combination of veggies called "Suppengrün"(soup green), which is usually carrot, celery root, parsley root and leek sold in a bundle. it works wonders as a base for any soup. I used it for bolognese as well. Mine cooks for at least an hour though, don't know if I like that quick ragout

A note on fresh vs dried pasta: fresh pasta is great for certain dishes like lasagna where the dish needs a fresh noodle. However, for most pasta dishes from Italy, you will need very high quality bronze extruded, slow dried pasta. There are many instances where dried pasta is superior to fresh but it is all highly situational.

My wife and I have made this specific Josh's lasagna. Up to that point we'd only had pretty terrible lasagnas--mostly soup affairs with no real focused taste. We made the pasta by hand, and at the end pleasantly surprised by the result. Try and see what you think Chef James; I'll be interested to hear your additional insights.

I can't wait til i see Uncle Roger reacting to Jamie Oliver, reacting to Gordon Ramsey, reacting to Jack, reacting to James, reacting to Vincent, reacting to Joshua.

Love your videos, thanks for your great content 😊

The face of James when Joshua is cutting the lasaGa with a Japanese knife was priceless!

I like how Vincenzo you can tell he really isn’t being hard on the cooks and he just wants to see them do their best. He just has a great demeanor

Glad to see Chef James is up to 250k subs, have been watching since 75k subs or so, glad to see the channel growing :).